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Best of the Midwest Burger Recipe

Nothing is as Midwestern as the summer cookout... grilled corn, lemonade, potato salad, chips, and best of all, the hamburger. Brisket and ribs can become tedious due to their long cooking times, but the short grilling time and simplicity of burgers leads to yummy variations.

The best burgers are often cooked on a griddle in butter, but some simple modifications can create similar wonderful, greasy flavor in a grilled burger, perfect for a cookout. Adding shredded cheese to the uncooked patty adds moisture, even when cooked to medium. Any cheese will work. Then add your favorite toppings.
Best of the Midwest Burger


2 pounds ground beef
1/4 cup finely grated onion
1 tbsp cream
Salt and pepper to taste
1/2 cup shredded Monterey Jack
6 slices of favorite cheese (Monterey Jack pictured)
6 strips of bacon
6 buns


1. Cook bacon, let cool, remove from skillet and finely chop
2. Add beef, onion, cream, shredded cheese, salt, pepper, and chopped bacon to bowl, mix thoroughly
3. Roughly form six equal patties by hand
4. Cook approximately six minutes per side over high heat on charcoal or gas grill, or until the internal temperature reaches 160F
5. Optional: Top burgers with slices of cheese a minute before removing from grill
6. Toast buttered buns on grill
7. Add burgers to buns, garnish with any additional toppings, and enjoy!

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Number of Servings: 6
Yield: 6 hamburgers
Style: American, Midwest

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